If you’re craving something comforting, quick, and downright delicious, you’re going to love this Sauerkraut and Weenies Recipe. It’s an old-fashioned Southern classic that brings together tangy sauerkraut and savory little sausages in a way that’s just so satisfying. I remember the first time I made this — I was blown away by how simple ingredients could taste so amazing. Keep reading because I’ll share all the tips to make sure your version is just as fan-freaking-tastic!

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Why You’ll Love This Recipe

Simplicity at its best: With just two main ingredients, it’s incredibly easy to throw together any night of the week.
Budget-friendly: A handful of pantry staples means it won’t break the bank but still packs big flavor.
Quick comfort food: From start to finish, it takes about 20 minutes, perfect for busy nights when you want something hearty without the hassle.
Nostalgic and satisfying: It’s a nostalgic dish that your family will go crazy for, guaranteed to become a regular in your household.

A close-up of a gray pan filled with shredded pale yellow sauerkraut mixed with sliced pink sausages. The sausages are cut into small round pieces scattered evenly throughout the sauerkraut. A turquoise spatula is partially visible on the right side, resting on the food. The pan sits on a dark surface, but the background is changed to a white marbled texture. The textures show the soft, wet sauerkraut clinging to the sausages, creating a simple, hearty dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Sauerkraut and Weenies Recipe is in how perfectly the ingredients complement each other. The sausages add a smoky, meaty bite that pairs unbelievably well with the slightly sour, tangy sauerkraut. When shopping, I recommend picking good-quality Polish sausages (or weenies, if you like) because they really elevate the flavor.

Weenies or Polish sausage: Go for your favorite kind; thicker sausages give more bite, but I love the snap of traditional weenies.
Sauerkraut: Fresh or jarred both work great – just look for one without added flavors or preservatives for the truest taste.
Salt and pepper: Simple seasonings that you’ll adjust at the end to bring everything together perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I love the classic simplicity of this Sauerkraut and Weenies Recipe, sometimes I like to mix things up to match whatever mood I’m in or ingredients I have on hand. Don’t hesitate to make it your own—you’ll find this dish very forgiving and adaptable.

Add onions or apples: I’ve added sliced onions or tart apples when I want a little sweetness and more texture—totally delicious and adds a nice twist.
Use spicy sausages: Swap plain weenies for spicy Polish sausages to kick up the heat when you want a bolder flavor.
Incorporate mustard: Stir in a spoonful of Dijon or whole-grain mustard at the end for an extra tangy punch.
Make it vegetarian: Try smoked tofu or plant-based sausages—this recipe works surprisingly well with those swaps.

How to Make Sauerkraut and Weenies Recipe

Step 1: Slice and Sizzle Your Sausages

Start by slicing your weenies or Polish sausage into bite-sized pieces—about 1/2-inch chunks work perfectly. Heat a skillet over medium to medium-high heat, and add the sausage slices. You want to get a nice brown sear on them, so give them a few minutes without stirring too much. This browning step really amps up the flavor, so be patient and let those sausages caramelize gently.

Step 2: Add Sauerkraut and Cook Until Perfect

Once your sausage pieces are browned, stir in the sauerkraut. Keep the heat on medium, and cook everything together, stirring often, until the sauerkraut warms through and also starts to brown slightly in spots. This usually takes about 8-10 minutes. The slight char on both the kraut and sausages brings out this lovely depth of flavor. Don’t rush this part!

Step 3: Season and Serve Hot

Once everything looks beautifully cooked and slightly caramelized, taste and season with salt and pepper to your preference. Depending on how salty your sauerkraut is, you might need just a pinch. Serve immediately while it’s nice and warm—trust me, that’s the best way to enjoy it.

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Pro Tips for Making Sauerkraut and Weenies Recipe

Brown your sausage well: Don’t skip on browning the weenies; it adds a smoky, complex flavor that takes the dish from simple to spectacular.
Drain sauerkraut if too wet: If your sauerkraut is very juicy, drain some liquid to avoid a soggy result, but leave a little for flavor.
Use a non-stick skillet: It helps prevent sticking and makes stirring easier when cooking your sausages and sauerkraut.
Taste before salting: Sauerkraut can be salty on its own, so season carefully to avoid over-salting.

How to Serve Sauerkraut and Weenies Recipe

A white plate on a white marbled surface holds three food parts: a round cornered light brown bread roll at the back left, a heap of pale yellow shredded sauerkraut mixed with several slices of pink sausage with smooth skin in the front, and a pile of cooked brown beans on the back right. A silver fork, held by a woman's hand, takes a bite with a sausage slice and sauerkraut from the front pile. The scene is softly lit and close-up, showing textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple—sometimes just a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. Dijon mustard on the side is a classic addition if you want a little tang. For something heartier, a dollop of sour cream works beautifully here too.

Side Dishes

My go-to sides are buttery mashed potatoes or a crusty piece of rustic bread to soak up all the flavors. Sometimes I serve it with roasted vegetables or a simple green salad to balance out the richness. It’s also stellar alongside pierogies for a full-on comfort food feast.

Creative Ways to Present

For casual dinners, I love serving this in a big cast-iron skillet right at the table—it feels cozy and family-style. When I’ve had friends over, I sometimes serve it in mini sourdough bread bowls, which makes it a fun and approachable party dish. It’s great for game days or potlucks where easy, shareable food shines.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Sauerkraut and Weenies in an airtight container in the fridge. It keeps well for 3 to 4 days, which makes it perfect for quick lunches or reheated dinners during the week. Just make sure it cools before sealing the container.

Freezing

While I haven’t frozen this very often, it does freeze okay if you pack it tightly in a freezer-safe container. Just expect the texture of the sauerkraut to be a bit softer after thawing. It’s best to consume within 2 months for optimum flavor.

Reheating

Reheating is simple—just warm it up gently in a skillet over medium heat, stirring occasionally to avoid drying out. If it feels a little dry, add a splash of water or broth. Microwave works in a pinch but the stovetop really helps keep the texture nice.

FAQs

Can I use other types of sausage in this Sauerkraut and Weenies Recipe?

Absolutely! While Polish sausages and regular weenies are traditional, you can try smoked sausages, kielbasa, or even bratwursts. Just slice them similarly and adjust cooking time if needed.
Do I need to rinse the sauerkraut before cooking?

Not necessarily. If you like a tangier dish, use sauerkraut straight from the jar. If you prefer a milder flavor or less salt, rinsing briefly under cold water and draining well works great.
Is this recipe gluten-free?

Yes! This Sauerkraut and Weenies Recipe is naturally gluten-free as long as the sausage you use doesn’t contain any gluten fillers. Check labels to be sure.
How can I add more veggies to this dish?

You can sauté onions, peppers, or apples right alongside the sausages before adding sauerkraut. This adds color, nutrition, and extra flavor complexity.
What’s the best way to prevent the sausages from getting rubbery?

Don’t overcook them—brown them well on medium heat but don’t keep cooking after they start to dry out. Adding sauerkraut and cooking together helps keep them juicy.

Final Thoughts

I absolutely love how this Sauerkraut and Weenies Recipe turns out every time because it’s quick, economical, and tastes like a warm hug on a plate. When I first tried making it, I was amazed at how these basic ingredients created a dish that’s both flavorful and nostalgic. You’ll find that once you have this in your recipe rotation, it becomes one of those go-to meals that everyone requests again and again. So grab your skillet, a jar of sauerkraut, and some weenies—you’re about to make dinnertime way easier and way tastier!

Sauerkraut and Weenies Recipe

4.4 from 785 reviews

Author: Nora
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Dish
Method: Frying
Cuisine: Southern United States

Print Recipe

Description

Sauerkraut and Weenies is a simple and hearty Southern comfort food dish made by sautéing sliced weenies or Polish sausage with tangy sauerkraut. This quick and easy skillet meal combines savory and slightly sour flavors, perfect for a satisfying lunch or dinner.

Ingredients

2-4 weenies or Polish sausage, sliced into small pieces
2 cups sauerkraut
Salt to taste
Black pepper to taste

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Instructions

Prepare the Weenies: Slice the weenies or Polish sausage into small, bite-sized pieces to ensure even cooking and easy serving.
Heat the Skillet: Place a skillet over medium to medium-high heat and add the sliced weenies. Allow them to cook and brown slightly, releasing their flavorful oils.
Add Sauerkraut: Stir in the sauerkraut with the sausage pieces. Continue cooking, stirring frequently, until the sauerkraut and weenies are browned slightly and heated through.
Season: Add salt and pepper to taste, mixing well to combine all flavors evenly.
Serve Hot: Remove from heat and serve the dish immediately while warm for the best flavor experience.

Notes

This dish is an old-fashioned Southern main course known for its simplicity and savory tang.
The key ingredients are just sauerkraut and weenies, making it quick to prepare with minimal ingredients.
For added depth, you can sauté onions or add a splash of mustard if desired.
Adjust seasoning according to your taste, as sauerkraut can be naturally salty.